This post contains affiliate links. For more information, visit my disclosure page

Happy 2015 to everyone! I have been busy behind the scenes on my blog. A friend of mine is doing some much needed maintenance. You shouldn’t even notice any changes. I have also been busy educating myself with my new camera. It’s a Canon RebelT5.  I am taking an online course to learn the basics. I am a point and shoot girl, but not anymore. I  ant to be able to answer the question” how did you get such a beautiful picture?”.

One of my goals in 2015 is to present along with my recipes, the best pictures I can create, to capture how delicious the food tastes.

Not everyone love Brussels sprouts as much as I do. This recipe will make even Brussels sprout haters coming back for more. I found a recipe here and changed it up a bit.

You’ll need:

2 1/2 cups Brussels sprouts
8 ounces cream cheese
3/4 cup cheddar cheese
1/2 cup sour cream
1/4 cup Parmesan cheese
1/4 cup milk
1 teaspoon roasted garlic and onion seasoning
salt and pepper
1/4 cup bread crumbs
Spray a casserole dish with oil. Preheat oven to 350 degree F.
In a large bowl combine the creme cheese, 1/2 cup cheddar cheese, sour cream, Parmesan cheese, milk seasoning, salt and pepper.

Add sliced Brussels sprouts and mix well.

Spread into the greased casserole dish.

Sprinkle with bread crumbs and remaining 1/4 cup of cheddar cheese.

Bake for 20 minutes or until bubbly and browned on top.

Serve with crackers or chips.

You might also like:

Cowboy Caviar 

 Fresh Guacamole Dip

 I share at these parties.